CLAIRE SAFFITZ'S BLUEBERRY MUFFINS

From Claire's Youtube channel

Ingredients:

 

1 stick butter, room temp 

¼ c granulated sugar 

¼ c brown sugar 

1 egg 

1 T lemon zest 

½ t vanilla  

 

1 c plus 1 T all-purpose flour 

1 t baking powder 

½ t baking soda 

½ t kosher salt 

 

½ c sour cream 

Frozen blueberries 

Demerara sugar  

 

 

Method:

 

Preheat oven to 375°F.

 

In a medium bowl, beat the butter until very smooth.

 

Add the sugars and beat until smooth.  Add the egg and beat until smooth.  Zest the lemon and add the vanilla into the mixture and stir.

 

In another medium bowl, mix all the dry ingredients. 

 

Add the flour in three increments, alternating with two additions of the sour cream, beginning and ending with the flour. 

Add blueberries to taste.  Portion batter into a muffin tin prepared with paper muffin liners and top with demerara sugar. 

 

Bake 20-25 minutes, until domed and golden.  Remove muffins immediately and cool on a rack. 

CHICKEN SOUVLAKI POTATO BOWL

From the Things to Eat newsletter

 

Chicken:

 

Ingredients:

1½ lb boneless, skinless chicken thighs

⅓ c lemon juice, from about 3 lemons

2 T olive oil

4 cloves garlic, minced

2 t fresh rosemary, chopped

1 t dried thyme

2 t dried oregano

1 t smoked paprika

salt and pepper 

Method:

 

Toss all ingredients together in a 9" x 9" baking dish and refrigerate, covered, for at least 2 hours. 

 

Place dish in oven, turn on to 400°F and bake for 30-35 minutes, or until chicken is cooked through. 

 

Potatoes:

 

From Food Wishes, see bottom for original potato recipe from Things to Eat

 

Ingredients:

4 large russet potatoes, washed

¼ c olive oil

salt, pepper and cayenne pepper

 

1 c chicken broth

2 t lemon zest

Juice of 1 or 2 lemons 

 

Method:

 

Trim a flat foot on each of the flat sides of the potatoes, and then halve lengthwise.  Rinse in cold water, then pat dry.

 

Pour oil into a baking dish that will fit the potatoes, then place potatoes in.  Season top of each potato with salt, pepper and cayenne pepper, then flip and season other side.

 

Roast in 400°F oven for 20 minutes, then using tongs and spatula, carefully flip potatoes over. 

 

Meanwhile, mix chicken broth, lemon zest and juice.  Pour over the top of the potatoes, then redistribute the lemon zest into the broth.  

 

Roast 15 more minutes, then flip again, very carefully. Roast until potatoes are very tender inside, and crusty outside. 

Salad:

 

Ingredients:

 

2 medium cucumbers, halved and sliced

3 medium tomatoes, cored and chopped

1 small red onion, thinly sliced

½ bunch fresh parsley, chopped

2 T olive oil

2 T red wine vinegar

1 T sumac

2 t dried oregano

salt and pepper

 

Method:

 

Toss all ingredients together and marry flavors in the fridge for an hour before serving.  

 

 

 Tzatziki:

 

Ingredients:

 

1 medium cucumber, grated

1 c Greek yogurt

1 clove garlic, minced 

1 T fresh dill, chopped

1 T olive oil

1 t vinegar

salt and pepper

 

Method:

 

Sprinkle cucumber with a pinch of salt and toss until evenly salted.  Set aside for 15 minutes, then squeeze remaining liquid out of the cucumber.  Discard liquid and transfer cucumber to a medium bowl.

 

Add remaining ingredients, mix well, and allow to sit in the fridge for an hour before serving.  

 

__________________ 

Original potato recipe:

 

2 lb red or gold potatoes, cut into ½" wedges

3 T olive oil

2 cloves garlic, minced

1 t smoked paprika

1 t garlic powder

½ t onion powder

3 T lemon juice, from 1 lemon

1 T chopped parsley

1 T chopped dill

salt and pepper 

 

Method:

 

Preheat oven to 425°F and line a baking sheet with parchment paper.

 

Toss potatoes withe everything but fresh herbs and lemon juice and spread out on baking sheet.

 

Bake for 40-45 minutes, flipping once, or until potatoes are tender and golden-brown.

 

Remove from oven and toss with lemon juice and fresh herbs.

GROUND TOFU

Loosely inspired by this recipe

 

1 block extra firm tofu, lightly squeezed and then grated directly into a baking dish

2 T soy sauce

1 T rice vinegar

¼ t Maggi seasoning

1 t knorr chicken powder 

 

 

Method:

 

Mix marinade ingredients in a medium bowl.  Pour over the tofu and mix.  Spread out in the baking dish and roast at 400°F for 20 minutes, or until crispy, stirring halfway through. 

 

CLAIRE SAFFITZ'S CHOCOLATE LAYER CAKE

Adapted and reduced from the NYT

Full 3 x 8" cake amounts at bottom 

Whipped Ganache below 

Ingredients:

100 g cake flour

171 g granulated sugar

¾ t kosher salt

½ t baking soda

½ t baking powder

30 g unsweetened Dutch-process cocoa powder, sifted if lumpy

67 g strong freshly brewed coffee, steaming hot (or 76 g hot water + ½ t nescafe)

91 g crème fraîche, at room temperature (sub. sour cream)

1 t vanilla extract 

68 g hazelnut oil, or neutral oil 

2 large eggs plus 1 large yolk, at room temperature

 

 

Method:

Preheat the oven to 350°F.  Lightly butter the bottom and sides of 2 6" cake pans, then line the bottoms with rounds of parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt, baking soda and baking powder; mix on low speed just until combined.

In a medium bowl, whisk to combine the cocoa powder and hot coffee. Add the crème fraîche, vanilla and oil, then whisk until completely smooth. Set aside.

To the stand mixer bowl, add half of the cocoa mixture; mix on low speed just until the flour is completely coated in the liquid ingredients.  Pause the mixer and scrape down the sides and bottom of the bowl, then mix on medium until smooth and pasty, about 30 seconds.  Pause and scrape down the sides and bottom of the bowl again.

Meanwhile, add the eggs to the remaining cocoa mixture and whisk until smooth.  Add to the stand mixer, then beat on medium speed, scraping down the sides and bottom of the bowl once or twice, until the batter is very silky and has the consistency of thin pancake batter, about 1 minute.

Pour the batter into the prepared pans, dividing evenly.  Firmly tap the filled pans on the counter to dislodge any bubbles.  Transfer the pans to the oven and bake until the tops of the cakes are domed, springy to the touch and a toothpick or cake tester inserted into the centers comes out clean, checking at 30 minutes.

Remove the pans from the oven and let cool completely on a wire rack.

Unmold and level the cakes, frost with below whipped chocolate ganache, and enjoy!

 

Whipped Ganache Frosting:

From Kitchen projects #169 & #175

 

40 g milk chocolate, chopped

30 g dark chocolate, chopped

½ t instant coffee granules 

300 g heavy cream, divided

Pinch of salt  

80 g mascarpone 

 

Combine 100 g cream, chocolates, coffee granules and salt in a heavy, microwave safe bowl.  Microwave in 30-second increments until chocolate is completely melted, and stir until smooth.

Chill well, then combine chocolate mixture and remaining 200 g cream and mascarpone in a stand mixer bowl and beat until thick with the whisk attachment.

––––––––

 

Area of 3 8" cakes: 153" squared

Area of 2 6" cakes: 58" squared

Reduction percentage: 38%

 

Original ingredient amounts, for 3 8" layers: 

2 cups/260 grams cake flour 

2 ¼ cups/450 grams granulated sugar

2 teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton kosher salt

1 ½ teaspoons baking soda

1 ½ teaspoons baking powder

1 cup/80 grams unsweetened Dutch-process cocoa powder, sifted if lumpy

¾ cup/177 grams strong freshly brewed coffee, steaming hot

1 cup/240 grams crème fraîche, at room temperature

1 tablespoon vanilla extract

5 large eggs plus 2 large yolks, at room temperature

¾ cup/180 grams neutral oil, such as avocado or vegetable

CHOCOLATE GENOISE CAKE with WHIPPED GANACHE

WARNING: This recipe resulted in a dry cake!

 

6" cake, adapted from Soje Original on Instagram

Original adaptation see bottom

 

Ingredients:

 

106 g whole eggs (about 2)

28 g yolks (about 1)

71 g sugar

14 g honey 

 

19 g butter

28 g milk

13 g cocoa powder 

1 g instant coffee granules 

 

64 g cake flour

11 g cornstarch 

Pinch salt 

 

 

Method:

 

Preheat oven to 380°F. 

 

Line one 6" cake tin with parchment paper: a circle in the bottom and collar around the side.

 

Add eggs, yolks and sugar to the bowl of a stand mixer, and whisk immediately.  Add honey and whisk again.  Place the bowl in a pot of hot tap water and whisk until the egg mixture is warm (104°F).

Place bowl in stand mixer and whip on high until the mixture turns ivory and leaves a trail that stays visible for more than 3 seconds, about 5 minutes.  Then mix on low speed for 1 minute, to refine the air bubbles. 

 

Meanwhile, melt the butter and milk in a bowl in the water bath. 

 

Sift the cake flour and corn starch over the egg mixture.  Gently fold the flour mixture into the egg mixture, until homogeneous. 

 

Whisk the cocoa powder and instant coffee into the butter milk mixture.

 

Scoop a little batter into the cocoa mixture bowl and stir.  Then pour cocoa mixture into the batter bowl and gently fold until well combined.

 

Pour batter into cake tin.  Smooth top and tap once on counter to settle batter.  

 

Reduce oven temp to 320°F and bake for 30 minutes, or until a toothpick comes out clean.  

 

Turn cake out of tin and cool upside down.

 

 

 

Whipped Ganache Frosting:

From Kitchen projects #169 & #175

 

40 g milk chocolate, chopped

30 g dark chocolate, chopped

½ t instant coffee granules 

300 g heavy cream, divided

Pinch of salt  

80 g mascarpone 

 

Combine 100 g cream, chocolates, coffee granules and salt in a heavy, microwave safe bowl.  Microwave in 30-second increments until chocolate is completely melted, and stir until smooth.

Chill well, then combine chocolate mixture and remaining 200 g cream and mascarpone in the stand mixer bowl and beat until thick.

Assembling the cake:

Simple syrup:

¼ c milk

¼ c sugar

 

Level cake and slice in thirds.  Lightly soak each layer with a simple syrup, then spread a generous layer of frosting between each layer.  Stack and cover with remaining frosting.

 

 

_______

Original Adaptation

Ingredients:

 

106 g whole eggs

28 g yolks

71 g sugar

14 g honey 

 

19 g butter

28 g milk

13 g cocoa powder 

 

64 g cake flour

11 g cornstarch 

 

 

Method:

 

Preheat oven to 380°F. 

 

Line two cake tins with parchment paper: a circle in the bottom and collar around the side.

 

Add eggs, yolks and sugar to the bowl of a stand mixer, and whisk immediately.  Add honey and whisk again.  Place the bowl over a pot of warm (104°F) water and whisk until the egg mixture is warm.

Place bowl in stand mixer and whip on high until the mixture turns ivory and leaves a trail that stays visible for more than 3 seconds, about 5 minutes.  Then mix on low speed for 1 minute, to refine the air bubbles. 

 

Meanwhile, warm the butter and milk over a water bath, to 122°F-140°F. 

 

Pour the egg mixture into a large bowl and sift the cake flour and corn starch over it.  Gently fold the flour mixture into the egg mixture, until mixture is homogeneous. 

 

Add the cocoa powder to the butter milk mixture, then whisk until smooth.

 

Scoop a little batter into the cocoa mixture bowl and combine.  Then pour cocoa mixture into large batter bowl and gently fold until well combined.

 

Divide batter into two cake tins.  Smooth top and tap once on counter to settle batter.  

 

Reduce oven temp to 320°F and bake cakes for 30 minutes, or until a toothpick comes out clean.  

 

Turn cakes out of tins and cool upside down.

Soje's chocolate ganache recipe:

110 g heavy cream

70 g dark chocolate

40 g milk chocolate

 

220 g heavy cream

20 g sugar

 

 

Combine the cream and chocolates in a heavy, microwave safe bowl.  Microwave 1 minute, then stir well until chocolate is completely melted and smooth.

 

Add 220 g heavy cream and sugar to melted ganache.  Mix well, then chill for at least 5 hours.

Whip chocolate ganache until it becomes slightly firm and holds its shape.

SAUCY CURRY NOODLES

From @TheAlmondLane on Instagram

 

Ingredients:

 

Tofu:

1 block extra firm tofu, grated

⅓ c soy sauce

1" ginger, grated

1 T rice vinegar

1 t smoked paprika

1 t garlic powder

1 t sesame oil

 

Sauce:

2 t curry paste

2 garlic cloves, crushed

1" ginger, grated

Juice of ½ lime 

1 t brown sugar 

1 T peanut butter 

1 T soy sauce

1 t sesame oil

400ml coconut milk 

Broccoli:

1 broccoli head, cut into florets

1 t sesame oil

1 t garlic powder

½ t salt

 

Other:

3 servings vermicelli noodles, cooked according to package instructions

Sesame seeds to garnish

Chili crisp 

Method:

 

Mix tofu marinade ingredients in a large bowl, setting aside 2 T marinade.  Add the tofu to the bowl and mix.  Spread over a lined baking sheet and roast at 400°F for 20 minutes, or until crispy.  Stir halfway through.  Once crispy, toss with reserved marinade.

 

Add all sauce ingredients to a blender and blend until smooth.  Pour into a dutch oven, rinse the blender out with ½ c water and add to the dutch oven.  Bring to simmer, turn heat down to low and cook 10 minutes.

 

Steam broccoli florets 6 minutes, then toss with sesame oil, garlic powder and salt.  

 

Serve the noodles topped with a few spoonfuls of sauce, add tofu, broccoli, sesame seeds and chili crisp.

CHEUNG FUNG SAUCE

Ingredients:

 

4 t oyster sauce

1 t soy sauce 

½ t kuromitsu syrup

2 T hot water

 

 

Method:

 

Mix together and pour over cheung fung, bok choy, or broccoli. 

GINGER SCALLION OIL

From The Woks of Life

 

Ingredients:

 

4 T scallions, finely chopped

3 T ginger, grated from frozen

 

½ c olive oil

Pinch of salt

 

 

Method:

 

Heat oil until shimmering in a small saucepan.

 

Add ginger and scallions and cook, stirring, for 30 seconds.

 

Remove from heat, stir in salt, and transfer to a bowl or jar. 

MISO BUTTER SCALLOPS

Adapted from Omnivore's Cookbook

 

Ingredients: 

 

Miso butter

¼ c white miso

2½ + 1 T unsalted butter, divided

½ t sake

½ t balsamic vinegar

 

1 lb scallops

Salt

Lemon wedges

Method:

 

Whisk miso and 2½ T butter thoroughly in a small bowl.

 

Heat sake and balsamic vinegar in a small saucepan over medium heat until just warm.  Add miso butter and turn off heat.  Whisk until smooth.

 

Preheat a dry large skillet over medium heat.  Add the remaining 1 T butter.  Once the butter is melted and beginning to brown, add the scallops.  Cook 1 minute, then flip and reduce heat to low.  Cook until no longer translucent.

 

Add miso butter onto the serving plate, top with scallops.  Serve immediately with lemon wedges.

BUTTER MOCHI CAKE

From Bake with Elle

  

Ingredients:

 

56 g unsalted butter (4 T), plus more to grease pan

236 g milk (1 c)

200 g coconut milk 

2 eggs, whisked

1 t vanilla extract 

8 oz mochiko flour (glutinous rice flour)

198 g granulated sugar (1 c)

1 t baking powder

¼ t salt (omit if using salted butter)

Method:

 

Preheat oven to 350°F.  Grease a 9" x 13" baking dish and set aside. 

 

Melt the butter and combine with milk, coconut milk, eggs and vanilla extract in a medium bowl.

 

Mix together flour, sugar, baking powder and salt in a large bowl.  Pour the liquid ingredients over the dry ingredients and whisk until smooth.

 

Pour batter into prepared baking dish and bake for 45-60 minutes, or until top is golden and center is set.

 

Cool, slice and serve. 

SOUR CHERRY FRANGIPANE PIE

Press-in crust, Sour Cherries, Frangipane

Ingredients: 

 

Press-In Crust:

8 T butter, melted in the microwave for 30 seconds

1 T water 

1¼ c all-purpose flour

¼ c cornstarch

2 T powdered sugar

½ t kosher salt

 

Cherry Filling:

6 c sour cherries, pitted (2 2/3 lb unpitted, at the market) 

1 c granulated sugar

4 T corn starch

¼ t salt

 

Frangipane:

4 T butter, melted in the microwave in 10 second increments

½ c granulated sugar

1 egg, beaten

½ t vanilla extract

⅛ t almond extract 

⅛ t salt

¾ c almond flour 

 

Method:

 

Preheat oven to 425°F and place rack in lower third of oven.  Place the pie dish on a baking sheet covered with a piece of parchment paper.

For the cherries:

 

Mix all ingredients together and set aside to macerate for 20 minutes. 

 

 

For the crust:

 

Melt the butter and add the water.

 

Mix the dry ingredients together in a large bowl.  Pour in the liquid ingredients and mix with a spoon until the dough comes together.

 

Using your hands, press the dough into the bottom and all the way up the sides of the pie dish, smoothing with the bottom of a glass or a large spoon, if desired.  The dough will be thin, but trust that it will cover the whole area.  

 

Pour the macerated cherries into the dough-filled pie dish and set aside.  Scrape the cherry bowl out but don't wash it.

 

For the frangipane:

Whisk the melted butter and sugar together in the cherry-macerating bowl.  It will be grainy.  Add the egg, extracts and salt, and whisk to combine.  Finally, stir in the almond flour and mix until smooth with a silicone spatula.

 

Pour the frangipane over the cherries and place the pie dish into the oven to bake for 15 minutes.  Reduce the temperature to 375°F and bake for an additional 45-60 minutes, or until the filling is bubbling and the frangipane is set in the center of the pie.  Tent with foil if the frangipane is browning too quickly.

 

Cool to room temperature before serving.